Redd

Caramelized Diver Scallops with Cauliflower, toasted Barley and wild Mushrooms at Redd in Yountville, Calif., is seen on March 22nd, 2015.

Caramelized Diver Scallops with Cauliflower, toasted Barley and...

The contemporary vibe of Redd — white walls, wood floor and a pitched ceiling — dovetails with Richard Reddington’s modern Wine Country cuisine. Starters might include risotto with Maine lobster, Meyer lemon confit and a splash of truffle oil; or a rustic, crisp chicken thigh on lentil puree with mustard spaetzle and maitake mushrooms. Main courses could be wild striped bass with dashi broth and farro-stuffed cabbage; or New York steak with Parmesan-crusted short ribs and red wine jus. On those glorious Napa Valley days — and there are many — the prime seats are on the patio; when temperatures turn chilly, there’s a fireplace. Between lunch and dinner, Redd features an excellent bar menu with fish tacos, pork and shrimp pot stickers, lettuce cups with stir-fried chicken, and crisp chicken wings.